Queen's Pish
Ingredients:
3 cl RinQuinQuin
3 cl Rye Whiskey
2 cl red currant cordial
2 cl fresh lemon juice
1 dash Peychaurd's Bitters
(3.3 cl whole milk - used to produce a cocktail, but is not present in a final product)
Method:
Mix RinQuinQuin, rye whiskey, cordial and a lemon juice in a batch (depending on your needs). Slowly pour them into the milk (preferably room temperature). Wait around 2-3 minutes for so-called "curdles" to appear, in the meantime rinse a coffee filter with hot, and then with cold water (it's necessary to remove paper taste). Then pour the cocktail to the filter, wait around 1-2 minutes and pour the filtered substance back into the filter, as it still will be a bit cloudy. Wait for a cocktail to filter, then bottle it (if you made a batch, of course), and store it in the fridge (it is good after 2 weeks). Then, finally, pour 10cl of your premix into a chilled mixing glass, add 1 dash of Peychaurd's Bitters, stir with ice and strain into a chilled Nick & Nora glass. Garnish with a beautiful isomalt ring with a golden food coloring. Cheers!
Credit: Aliaksei Tatarynau
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RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.